Ingredients:

  • 2.95 kg turkey breast, bone-in or boneless
  • 45 ml Kosher salt
  • 15 ml Smoked paprika
  • 115 g unsalted butter, melted
  • 15 ml lemon juice
  • 5 ml garlic powder
  • 5 ml onion powder
  • 11.4 Liters peanut oil for frying

Instructions:

  1. Pat the turkey breast completely dry with paper towels. Mix the 45 ml salt, 15 ml smoked paprika, and 5 ml each of garlic and onion powder. Rub it all over the skin and under the skin where possible. For best results, refrigerate uncovered for 12 to 24 hours to dehydrate the skin.
  2. Prepare the flavor injection by mixing melted unsalted butter, lemon juice, garlic powder, and onion powder. Use a meat injector to distribute the mixture into the thickest parts of the breast in a grid pattern.
  3. Heat the peanut oil in an outdoor fryer or large stockpot to 350°F (175°C). Using a turkey hook or basket, slowly lower the turkey into the oil over 60 seconds.
  4. Maintain oil temperature between 320°F (160°C) and 338°F (170°C). Fry for about 30 minutes.
  5. Remove the turkey once the internal temperature reaches 155°F (68°C). Allow the meat to rest on a wire rack to reach a carryover temperature of 165°F (74°C) before carving.